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Jane, the typical ratio is 3:1 oil to vinegar (add a touch of salt/pepper, and some dijon mustard if you want an emulsifier so the dressing stays together), but you can go 2:1 safely with these guys balsamics because they’re less acidic and more syrupy due to the barrel aging process than a straight vinegar. If you’re just dipping bread in it, I do a 3-4 tbsp oil to maybe 1-2 tsp of balsamic, some fresh herbs, little touch of garlic powder, crushed red pepper, and salt/pepper to taste. Enjoy!
When mixing olive oil and balsamic. is there a “formula” (ratio) that I should use?
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